How to Clean and Cook Crayfish Like a Sichuan Chef

As a chef from Sichuan, China—the land of bold flavors and fiery spices—I’ve spent decades mastering the art of preparing crayfish (or “xiaolongxia,” as we call it). This humble crustacean has become a star in Chinese cuisine, especially when paired with our signature麻辣 (málà, numbing-spicy) seasonings. If you’ve ever wondered how to clean and cook crayfish with authentic Chinese flair, you’re in the right place. Let’s dive into the process, from scrubbing to sizzling!

Crayfish is an imported product. After coming to China, the smart Chinese discovered its benefits by cooking it into delicious food. Through Sichuan cooking techniques, they turned it into a variety of delicious dishes such as spicy crayfish, garlic crayfish, spicy braised crayfish, and fragrant and spicy crayfish. However, to cook crayfish into a delicious dish, the first step is to clean them. Only by cleaning them thoroughly can one enjoy crayfish healthily.

Part 1: How to Clean Crayfish Properly

Cleaning crayfish is crucial for both safety and flavor. Follow these steps to ensure your crustaceans are spotless and ready for the wok.

Step 1: Soak to Remove Impurities

Begin by placing live crayfish in a large basin filled with cold water. Add 2 tablespoons of salt, 1 tablespoon of baking soda, and ½ cup of white vinegar. Let them soak for 15–20 minutes. This mixture helps the crayfish expel dirt and泥沙 (shāní, sand) from their shells.

Proffs tips: Never skip this step—especially if your crayfish are wild-caught. Their habitats often leave grit trapped in their gills and joints.

Step 2: Scrub the Shells

After soaking, put on gloves (to avoid pinches!) and scrub each crayfish under running water. Focus on the:

• Abdomen: Use a stiff brush to clean between the legs.
• Head and gills: Gently lift the carapace (top shell) and rinse away debris.
• Claws: Scrub the crevices where mud often hides.

Step 3: Remove the Digestive Tract

Hold the crayfish firmly and twist off the middle fin on the tail. Pull gently to remove the虾线 (xiāxiàn, digestive tract). This eliminates any bitter taste.

Step 4: Trim and Rinse

Use kitchen shears to:

1. Cut off the front half of the head (discarding the胃囊, wèináng, stomach pouch).
2. Trim sharp claw tips for safer handling.
   Rinse again under cold water until the water runs clear.

Why It Matters: Proper cleaning ensures tender meat and lets the seasonings shine.

If you find it troublesome to clean crayfish by hand, you can also use practical tools such as a washing machine or a crayfish cleaning machine. However, you still need to use salt and baking soda for disinfection and impurity removal.

Part 2: How to Cook Crayfish Like a Pro

In Sichuan, we love bold flavors. Below are two classic methods—麻辣 (málà) and蒜蓉 (suànróng, garlic butter)—to transform your cleaned crayfish into a showstopper.

Recipe 1: Sichuan Mala Crayfish

Ingredienser:

• 2 lbs cleaned crayfish
• ½ cup Sichuan peppercorns
• 10–15 dried red chilies
• 4 tbsp ginger, minced
• 6 garlic cloves, sliced
• 1 cup vegetable oil
• 2 tbsp豆瓣酱 (dòubànjiàng, fermented bean paste)
• 1 bottle (330ml) lager beer
• 1 tsk socker
• Fresh cilantro (for garnish)

Steg:

1. Bloom the Aromatics: Heat oil in a wok. Add Sichuan peppercorns, chilies, ginger, and garlic. Fry until fragrant (1–2 minutes).
2. Add Base Flavors: Stir in豆瓣酱 and sugar. Cook until the oil turns red.
3. Cook the Crayfish: Toss in the crayfish, coating them in the spicy oil. Pour in beer and simmer for 15 minutes.
4. Finish Strong: Garnish with cilantro and serve with steamed buns to soak up the sauce.

Chef’s Note: The beer tenderizes the meat while adding subtle sweetness.

Recipe 2: Garlic Butter Crayfish

Ingredienser:

• 2 lbs cleaned crayfish
• 1 cup minced garlic
• ½ cup unsalted butter
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tsp white pepper
• ½ cup chicken stock

Steg:

1. Sauté the Garlic: Melt butter in a wok. Add ¾ of the garlic and cook until golden.
2. Add Crayfish: Stir-fry the crayfish for 3–4 minutes.
3. Simmer: Pour in chicken stock, oyster sauce, and soy sauce. Cover and cook for 10 minutes.
4. Final Touch: Toss in the remaining raw garlic for freshness. Sprinkle with white pepper.

Serving Suggestion: Pair with jasmine rice or crusty bread.

Here’s a delicious tip for crayfish for everyone: After the crayfish are cooked, they must be simmered in the pot for 2 to 5 minutes after turning off the heat. This way, the crayfish will have a more tender and bouncy texture.

Why Our Crayfish Seasoning Makes All the Difference

While the recipes above are delicious on their own, achieving authentic Sichuan flavor requires precision. At Hot Pot Soup Base, we’ve crafted premium crayfish seasoning blends to simplify your cooking:

• Mala Crayfish Kit: Pre-measured spices (Sichuan peppercorns, chilies, bean paste) for instant heat.
• Garlic Butter Sauce: Rich, aromatic, and ready in minutes.

Our products are used by chefs across China—and now, you can bring that expertise to your kitchen. Visit our website to explore blends tailored for how to clean and cook crayfish with restaurant-quality results.

Final Tips from the Chef

1. Freshness First: Buy live crayfish whenever possible. They should be active, with tightly curled tails.
2. Control the Heat: Sichuan peppercorns can overwhelm; adjust quantities based on your spice tolerance.
3. Experiment: Try adding lotus root or corn to your mala broth for extra texture.

Mastering how to clean and cook crayfish takes practice, but the reward—a finger-licking, soul-warming dish—is worth every step. Whether you’re hosting a backyard feast or craving a taste of Sichuan, our seasonings will elevate your culinary game.

We are a supplier of Sichuan cuisine seasonings from China. Our main business includes wholesale of hot pot base seasonings and supply of spicy seasonings, etc. This Sichuan crayfish seasoning is very easy to operate and is suitable for home cooking and commercial use in restaurants. For the commercial version of the crayfish seasoning, please contact us for consultation through the background.